Ingredients:
3 cups water 3 cups unsalted chicken stock 1/4 cup extra-virgin olive oil 5 (1-inch) strips lemon rind 2 tablespoons fresh lemon juice 2 teaspoons kosher salt 2 bay leaves 5 cups (1 1/2-inch) pieces diagonally cut celery, veins removed 3 tablespoons toasted crushed hazelnuts 2 tablespoons extra-virgin olive oil 1/3 cup celery leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Preparation Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.
Robin Bashinsky, Cooking Light, NOVEMBER 2015